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Peppermint Chocolate Crispbread Slice

A delightful holiday treat featuring a crispy base, velvety white chocolate with peppermint, and a rich dark chocolate drizzle, perfect for gatherings or sweet cravings.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 2 hours 5 minutes
Servings: 10 pieces
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 180
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 6 pieces Arnott’s Salada Original crispbreads
  • 160 g brown sugar (1 cup, lightly packed)
  • 125 g butter, chopped
Chocolate Mixtures
  • 360 g white chocolate, melted (2 x 180g blocks)
  • 2 tsp peppermint extract
  • 80 g dark chocolate melts, melted
  • to taste Coles Freeze Dried Candy Cane Baubles, coarsely chopped for decoration

Method
 

Preparation
  1. Preheat the oven to 180°C (160°C for fan-forced). Line a 20 x 30cm slice pan with baking paper.
  2. Lay the crispbreads in a single layer at the bottom of the prepared pan, trimming to fit if necessary.
Cook the Base
  1. In a small saucepan, combine the sugar and butter over medium heat until melted.
  2. Bring the mixture to a boil and stir for 30 seconds until thickened.
  3. Pour the mixture over the crispbreads and bake for 5 minutes until bubbling.
  4. Let it cool slightly.
Add Chocolate
  1. In a small bowl, blend melted white chocolate and peppermint extract, and pour over the crispbread layer.
  2. Let it set aside for 20 minutes until half-set.
Drizzle and Decorate
  1. Drizzle melted dark chocolate diagonally over the white chocolate layer using a piping bag.
  2. Sprinkle freeze-dried candy cane baubles over the top.
  3. Refrigerate for 2 hours until fully set.
Serving
  1. Cut the slice into pieces or break them into shards to serve.

Notes

For a crunchier texture, bake the crispbreads for a few extra minutes. You can mix in chopped nuts or dried cranberries for added texture. Feel free to use different extracts such as orange or vanilla for variations.